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Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale Magic

This Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale is a nourishing, vibrant dish perfect for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Coconut Oil Adds healthy fats and richness; substitute with any neutral oil if unavailable.
  • 1 medium Yellow Onion Provides a base flavor; shallots can be used for a milder taste.
  • 1 teaspoon Dried Chili Flakes Adjust quantity for spice tolerance.
  • 1 teaspoon Ground Coriander Ensure fresh for maximum potency.
  • 1 teaspoon Ground Cumin Use whole seeds for a robust flavor.
  • 1 teaspoon Ground Turmeric Opt for fresh turmeric for strong aroma if available.
  • 2 tablespoons Fresh Ginger Use powdered ginger as a last resort.
  • 3 cloves Garlic Fresh is best; substitute with garlic powder if needed.
  • 2 medium Sweet Potatoes Can substitute with butternut squash.
  • 1 cup Brown Lentils Red lentils can be used but will alter texture.
  • 4 cups Vegetable Stock Homemade is recommended.
  • 1 can Coconut Milk Use light coconut milk or almond milk for lower fat.
  • 2 cups Kale Can be substituted with spinach or chard.
To Garnish
  • 1/4 cup Fresh Cilantro Finely chopped.
  • 1 teaspoon Chili Flakes For an extra kick.
  • 2 wedges Lime Squeeze before serving.
  • 1 teaspoon Nigella Seeds Adds a unique flavor.

Equipment

  • Heavy-bottomed soup pot

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large pot over medium heat until it shimmers.
  2. Sauté the diced onion for about 5 minutes until translucent.
  3. Add the dried chili flakes, ground coriander, cumin, and turmeric, sauté for one minute.
  4. Incorporate minced ginger and garlic, cooking for another minute.
  5. Combine sweet potatoes and lentils, stirring lightly and seasoning with salt and pepper.
  6. Pour in vegetable stock, bring to a boil, reduce heat, and simmer for 30 minutes.
  7. Stir in coconut milk and kale, simmer for 3-4 minutes until wilted.
  8. Taste and adjust seasoning before serving hot, garnished with cilantro, chili flakes, lime wedges, and nigella seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 18000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Use fresh ingredients for best flavor and ensure uniform dicing of sweet potatoes for even cooking. Adjust spice levels to taste.

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